Sid Post
is Blowin Smoke!
- Joined
- May 31, 2013
- Location
- East Texas, USA
I was looking for some Oak for my Shirley but, for some strange reason right now, everyone seems to have Cherry. I suspect the Oak is all in someone's fireplace right now.
I'm thinking Cherry will be good for Pork and Fowl but, what about Beef?
I had one guy offer some Walnut! :crazy: Would it smoke very well? I have heard rumors of some Pecan being available but, so far nothing firm.
I do have a line on some Oak cut-offs from a sawmill a ways off that I will most likely pick up when I make a brisket and rib run (local sources are a bit sketchy quality-wise) next time I go.
There are a few places within reasonable driving distance for 'face cords' of Oak in the $250~300 range which seems a bit high though we are in the mid-60's to low-70's for daytime high's right now so, fireplace use is up with overnight lows in the mid-30's to mid-40's! :lol:
So, would Cherry be a reasonable option for Brisket? Or, should I wait for some Oak to turn up in the February/March timeframe? I should note that I have a few options on my property to tide me over until the weather warms up and firewood demand is down. Hmm, maybe I should work on my Pork and Chicken skills right now with some Cherry wood while I wait for things to warm up outside for an Oak and Brisket run in early Spring... Thoughts?
I'm thinking Cherry will be good for Pork and Fowl but, what about Beef?
I had one guy offer some Walnut! :crazy: Would it smoke very well? I have heard rumors of some Pecan being available but, so far nothing firm.
I do have a line on some Oak cut-offs from a sawmill a ways off that I will most likely pick up when I make a brisket and rib run (local sources are a bit sketchy quality-wise) next time I go.
There are a few places within reasonable driving distance for 'face cords' of Oak in the $250~300 range which seems a bit high though we are in the mid-60's to low-70's for daytime high's right now so, fireplace use is up with overnight lows in the mid-30's to mid-40's! :lol:
So, would Cherry be a reasonable option for Brisket? Or, should I wait for some Oak to turn up in the February/March timeframe? I should note that I have a few options on my property to tide me over until the weather warms up and firewood demand is down. Hmm, maybe I should work on my Pork and Chicken skills right now with some Cherry wood while I wait for things to warm up outside for an Oak and Brisket run in early Spring... Thoughts?